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Sorrel Soup

chef.tim.lee's picture
Ingredients
  Sorrel leaves 1 1⁄2 Cup (24 tbs)
  Butter/Margarine 2 Tablespoon
  Water/Bouillon 6 Cup (96 tbs)
  Egg yolk 1
  Salt To Taste
  Toasted bread slices 6
Directions

GETTING READY
1) Chop and wash the sorrel.

MAKING
2) In a heavy saucepan, place the sorrel.
3) Place lid over the saucepan and allow to cook till the leaves wilt.
4) Melt in the butter, add water and allow to simmer for 10 minutes.
5) In a bowl, gently beat the egg yolk and add some of the hot soup and beat immediately.
6) Pour the egg mix into the remaining hot soup and heat without boiling.
7) Add salt.

SERVING
8) In the soup bowl, add a slice of toasted bread and then pour in the spoon.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Side Dish
Method: 
Simmering
Ingredient: 
Vegetable
Interest: 
Everyday
Preparation Time: 
20 Minutes
Cook Time: 
20 Minutes
Ready In: 
40 Minutes
Servings: 
6

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Average: 4 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 128 Calories from Fat 55

% Daily Value*

Total Fat 6 g9.5%

Saturated Fat 3.1 g15.3%

Trans Fat 0 g

Cholesterol 41.6 mg13.9%

Sodium 219.1 mg9.1%

Total Carbohydrates 15 g4.9%

Dietary Fiber 1.9 g7.8%

Sugars 1.6 g

Protein 4 g8.1%

Vitamin A 5.5% Vitamin C 20.3%

Calcium 5.7% Iron 9.1%

*Based on a 2000 Calorie diet

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Sorrel Soup Recipe